Teriyaki Glazed Beef Kabobs

1-1/4 to 1-1/2 pounds top or bottom sirloin, cut into one inch cubes
1/2 cup bottled Teriyaki baste and glaze
1 teaspoon Oriental sesame oil (optional)
1 clove garlic minced
8 to 12 green onions
1 or 2 plum tomatoes, sliced (optional)

Thread beef cubes on metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to keep them from burning.) Combine teriyaki glaze, sesame oil and garlic in a small bowl. Brush beef and onions with part of the glaze, saving some for the grilling. Let stand 15 to 30 minutes.

Oil the hot grid to help prevent sticking. Grill beef on a covered grill over medium heat for 6 to 9 minutes for medium doneness, turning several times and brushing with glaze. Add onions and tomatoes to grill for 3 or 4 minutes after the beef. Grill until onions and tomatoes are tender. Remove from the grill. Brush skewers, onions and tomatoes with remaining glaze. Makes 4 servings